Ya say ya got left over turkey?

Ya say ya got left over gravy?

Ya say ya want something different to do with them? Ya done come to da right place!

The following is from the very first cookbook I ever bought, circa 1955. It was The American Wine Cookbook, by Ted Hatch, G.P. Putnam's Sons, 1941. A wonderful book, devoted to cooking with wine--specifically American wines, which weren't so well regarded back at that time. Today, of course, the best American wines can hold up their head with all but the extreme exceptional best of foreign wines.

Turkey Ragout

1-1/2 Cups turkey gravy, thickened, or
.....3 tbsp butter
.....1 tbsp four
.....1-1/2 cups clear gravy, stock, or consomme
salt and pepper
pinch of nutmeg
1/2 tsp Worcestershire sauce
1 tsp Angostura bitters
3 cups (approx) cooked turkey, cut up
1 tbsp cranberry jelly
1/4 cup Sherry
6 slices toast

If you do not have thickened gravy left over, make a Brown sauce with butter, flour, clear gravy, stock or consomme. Add seasonings, stir in turkey, and simmer 10 minutes. Stir in jelly and wine, bring just to a boil, and serve on toast. Serves 6

Bon Appetit!

Dave Oesterreich